Strawberry Sago (Print Version)
# Ingredients:
→ For the pudding
01 -
4 cups fresh strawberries, finely diced and divided
02 -
1⅔ cups coconut milk (1 can)
03 -
¼ cup granulated sugar, or to taste
04 -
¾ cup small tapioca pearls
05 -
1 cup coconut jellies (nata de coco), drained
06 -
Water as needed for consistency
# Instructions:
01 -
In a blender, combine half the diced strawberries (about 2 cups), coconut milk, and sugar. Blend until smooth. Place mixture in the refrigerator to chill.
02 -
Bring a medium pot of water to a boil. Add the tapioca pearls and boil uncovered for 10 minutes. Remove from heat, cover the pot, and let steam for another 10 minutes until the pearls become translucent.
03 -
Drain and rinse the pearls thoroughly under cold water. If not using immediately, keep them submerged in cold water to prevent sticking.
04 -
Add the drained pearls to the chilled strawberry mixture. Gently fold in the remaining diced strawberries and coconut jellies.
05 -
Add a little water or more coconut milk to reach your preferred thickness. Serve cold for a refreshing treat.
# Notes:
01 -
Tapioca pearls may need different cooking times depending on their size - always check package instructions.
02 -
For a sweeter version, add a drizzle of honey or condensed milk when serving.
03 -
This dessert is best enjoyed within 24 hours of preparation.